Serve this refreshing watermelon salad at your next BBQ! 



½ cup D’Olivo Lemongrass-Mint White Balsamic Vinegar

6 cups cubed seedless watermelon (1 inch)

4 ounces crumbled feta cheese

¼ cup chiffonade (thin ribbons) mint



Place D’Olivo Lemongrass-Mint Balsamic in a small saucepan. Bring to a boil and then immediately reduce heat. Cook for 5-10 minutes or until vinegar is reduced by a third (about 5 tablespoons). Remove from heat and cool completely.

To Assemble: In a large serving bowl combine watermelon cubes, feta cheese, and mint leaves.

Drizzle with vinegar reduction. Serve immediately. Enjoy!

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